We've been picking peppers for several weeks now and the yields have been promising. Every time we harvest I can't help but think about what goes on inside the individual fruit I pick. It turns out peppers are really-really good for you and help prevent so many health issues. Find out why peppers are so amazing by reading more below!
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Bright colored peppers contain high levels of carotenes for heart health and cancer protection, and are also a rich source of vitamin C.

Peppers come in a variety of colors but the red and orange ones contain the highest level of vitamin B6 and carotenes. However all of them are extremely rich in vitamin C with an average serving producing more than a days recommended intake. In general, the deeper color of the pepper the more beneficial plant compounds it contains. These include bioflavonoids, to protect against cancer, and phenols which helped block the action of cancer-causing chemicals in the body. Peppers also contain plant sterols, which may have an anticancer effect.

​The Good Stuff:
  • rich source of a range of vitamins, minerals and plant chemicals
  • extremely rich in antioxidant vitamin C and an excellent source of antioxidant vitamin E
  • several components are strongly anticancer
  • good source of fiber
  • high lutein levels protect from macular degeneration
  • good source of vitamin B6 for reducing blood homocysteine levels; high levels of this have been linked to increase risk of heart disease, stroke, Alzheimer's disease and osteoporosis

Facts:
  • peak season July to December
  • red peppers have 10 times more vitamin A and three times more vitamin C than their underripe green counterparts
  • red peppers have three times more vitamin C than an naval orange
  • peppers are native to South America and date back about 5000 years
  • peppers were introduced to Europe in the middle ages by Spanish and Portuguese explorers

Tips:
  • peppers can be refrigerated for up to two weeks
  • the carotene in peppers are made more available to the body if they are coated and eaten a little oil
  • roasting concentrates the pepper's flavor, after charring on the grill or under a broiler put them in a sealed paperback to sweat, the skin will come off easy
  • fresh bell peppers can be seeded, sliced and frozen into plastic bags


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Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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